Wednesday, October 26, 2011

Pumpkin Pie Bars

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Good morning friends ☺! How are you on this chilly fall morning?

Speaking of fall....I'm so glad to have pumpkin season back!!!!

I love trying new recipes with canned pumpkin. The blogosphere is loaded with so many yummy and healthy versions of different dishes and desserts. My first canned pumpkin purchase of the season came over the weekend when we got back from vacay. I couldn't wait to get my hands on it and make a dessert. It is so nice to have home-cooked meals again.

So I found THIS recipe from BrownEyedBaker (via Foodbuzz) and gave it a whirl. I have to say that's it's gotta be one of the best recipes I've tried in a while. The bars came out really moist and yummy. It almost reminds me of a fudgy brownie but made with pumpkins. This would be a great addition to your holiday dessert menu or to take to a potluck even.

PUMPKIN PIE BARS

Ingredients:

2 cups all-purpose flour
2½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup (8 ounces) butter, melted
2 cups dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 can (15 oz) pumpkin
Optional: Add 1 Tbsp. flax seed

For the top:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking pan and line with parchment paper, leaving an overhang on both sides.
2. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg and salt; set aside.

3. In a large bowl whisk together the sugar and butter. Add the eggs and vanilla extract and whisk until combined. 
4. Add the pumpkin and whisk until thoroughly combined. Add the flour mixture and, using a rubber spatula, gently stir or fold the flour into the pumpkin mixture until just combined.
5. Scrape the batter into the pan and smooth the top. In a small bowl, stir together the granulated sugar and cinnamon, and then sprinkle evenly over the top of the batter. 
6. Bake for about 30 minutes, or until a thin knife inserted into the center has just a few moist crumbs on it. Cool completely and then, using the parchment as handles, lift out of the pan and cut into 24 squares. Store at room temperature in an airtight container.

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